How to make Pollo Guisado (Chicken Stew)

by nilda on April 20, 2012

Welcome back everyone. It’s nice to be back and working hard at adding more videos to Nilda’s Kitchen Latin Corner. Today I am so happy to share with you a recipe that is easy to cook and extremely delicious. It’s my brother Ivan’s favorite dish. I love cooking but I love it more when my family and friends eat it and enjoy it. So when I cook, I cook with them in mind.

Just like any dish, there are different ways to cook Pollo Guisado. I know for a fact that my own mother cooks it different than I do. Not to pat myself on the back but she actually likes mine better. Got to love my mom for her honesty. What I love about this dish, is that you can get creative with it. But please do not get too creative on your first try.

To make this Pollo Guisado, you will need the following ingredients:

  • Chicken (white meat or dark meat). Cut the chicken into pieces.
  • 2 tablespoons of Sofrito
  • 2 tablespoons of Tomato Sauce
  • 2 to 3 packets of Sazon (depending on how much you make you can add more or add less of this)
  • Ground Cumin powder. Sprinkle it on top. You can never add too much or to little of this.
  • 1 teaspoon of bouillon granules or 1 cube
  • 2 to 3 medium potatoes (cut into small pieces)
  • Water
  • Saucepan or pot (deep enough to cook your chicken)

Before anything please make sure you wash your chicken. Turn your stove on low flame, put your chicken in your pot and pour your water in it. The amount of water varies depending on how much chicken you will cooking. Please make sure that you do not cover your chicken with water. Put lid on and allow the chicken to cook for 20 minutes on low flame. Add your Sofrito, tomato sauce, packets of Sazon and sprinkle cumin on it. Mix in with the spoon. Add 1 tablespoon of bouillon granules or one bouillon cube. Mix in. Add your potatoes and mix in. Bring it to a boil. Lower your flame and allow it to cook for 15 to 20 minutes (cooking time varies). When potatoes have softened, uncover your pot, raise your flame to medium and allow it boil just enough to thicken your sauce. Approximately 5 minutes. Once you have done this, you may serve and enjoy!

From my kitchen to yours

Nildas Kitchen Latin Corner

{ 5 comments… read them below or add one }

brandi May 31, 2012 at 11:09 pm

Hi Nilda, I have been following your site and love everything you make, matter of fact nothing came out right until I found your site. However I am wondering if you can help, my rice comes out perfect now that I followed the steps, I am making rice for a party of 50 and wondering if the same rule to turn the rice at 15 minutes applies, please help…Thank you in advance.Cant wait for the next recipes……


nilda June 2, 2012 at 1:36 am

Wow I am soo happy to hear that. You are brave to make rice for 50 people. It should still apply whether you cook for 5 or 50. Here is a tip if you find that it gets mushy, I would use aluminum foil to cover your pot as well as the topper. It will help if you find that it is not cooking thoroughly. Good luck and please let me know how it comes out.

Nildas Kitchen


brandi June 2, 2012 at 1:48 pm

Nilda thank you for getting back so quick, party is today and I am sooo nervous, usually I only make for four with two little ones so the two cups always comes out perfect but I am going to try to do 6 cups in one put (I know ambitious lol), thank you for the tip I will test the first pot and see what it comes out like, but again Thank you so much, you teach me soooo much!


Vero November 8, 2012 at 4:27 pm

Hi Nilda,
Ive been trying to find a caldero like the one you used on your “How to make white rice” video but have had no luck. Where might I be able to buy an exact one as the one on the video? I currently live in NY state.. Oh and thanks so much for sharing your recipes, they’ve really helped! :)


Rose M Semidey December 4, 2012 at 10:19 pm

Hi Nilda, Thank you for all the great recipes. I noticed your white rice looked so nice and fluffy, not sticky like mine. Can you share your basic white rice recipe to go with my beans? Thanks again and looking forward to more of your recipes. Merry Christmas!


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